Chilled Pomegranate Champagne Sauce Chilled Pomegranate Champagne Sauce 32 oz. 10 minutes David Katz, Consulting Chef • 2 cups champagne • 2 cups The Perfect Purée Pomegranate Concentrate, thawed • 2 cups water • 1 cup sugar Method: 1. Combine champagne, water and sugar in a saucepan and bring to a boil. Boil long enough to burn off the alcohol and dissolve sugar completely. Transfer to a bowl and cool. 2. Whisk in Pomegranate Concentrate and chill until use. Serving Suggestion: Ladle enough broth to cover the bottom of a chilled soup bowl, fan out a sliced poached apple in the center and top with a small round scoop of vanilla or ginger ice cream. Garnish with a chiffonade of fresh mint. Flavor Twists: Serve with Pomegranate Poached Apples.